PT - JOURNAL ARTICLE AU - Huimin Huang AU - Nili Wei AU - Wenting Luo AU - Peiyan Zheng AU - Baoqing Sun TI - Measurement and analysis of the common food allergens specific IgE DP - 2014 Sep 01 TA - European Respiratory Journal PG - P4039 VI - 44 IP - Suppl 58 4099 - http://erj.ersjournals.com/content/44/Suppl_58/P4039.short 4100 - http://erj.ersjournals.com/content/44/Suppl_58/P4039.full SO - Eur Respir J2014 Sep 01; 44 AB - Objective To discuss and analyse the correlation of the positive rate of common food allergen sIgE with suspected food allergy patients in our hospital. Methods Using fluorescence enzyme-linked immunosorbent assay to detect the serum sIgE antibody of the patients ,including 7 kinds of food allergens(milk, egg white, egg yolk, peanut, soybean, shrimp and crab) from July 2006 to January 2013. Results The positive rates of the 7 kinds of food allergen were 39.3%(283/720),36.3(216 /595),9.8%(28/285),21.2%(36/170),24.3%(17/70),14.8%(9/61)and10.0%(5/50). 528 patients were detected milk and egg white sIgE, the positive rate of milk sIgE was 35.2% , the positive rate of egg white was 33.7% , 26.9% were both positive (rs=0.758, P<0.01). 282 patients were detected egg white and egg yolk sIgE, the positive rate of egg white sIgE (59.6%) was much higher than the egg yolk sIgE (9.2%).The positive rate of the milk and egg white sIgE decreased with the age. The degree in level 4 or above of milk and egg white sIgE was only 0.4%in positive patients . We detected serum sIgE of shrimp and crab in 64 patients, 16 cases was positive of the shrimp, 17 cases of the crab was positive , both positive in 16 cases (rs =0.973, P<0.01). In the simultaneous detection of 34 patients' serum sIgE of peanut and soybean, peanut was positive in 4 cases, soybean was positive in 3 cases, both positive in 2 cases (rs=0.879, P<0.01). Conclusion Egg white is the major allergen of egg allergy. The relevance of shrimp and crab, peanuts and soybeans is extremely high, probably because of their homology; egg white and milk is not homologous food, but their positive rate has significant correlation, indicating the existing phenomenon of common sensitization.